Watercress Soup with Crushed Jersey Royal Potatoes and Chives

A velvety watercress soup served with crushed potatoes, chive butter, and a dollop of lemon-infused cream.

Vegetarian Soup Potatoes Watercress British Cuisine

Estimated Nutrition

Calories

711.3

kcal / serving

2845.2 kcal total

Carbs

26.5g

per serving

105.8 g total

Fat

64.6g

per serving

258.4 g total

Protein

8.7g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the soup

150

Double Cream

for the soup

Butter

for the potatoes

110

Double Cream

for the garnish

Fruits

0.5

piece

Lemon

juice only

Liquids

450

Chicken Stock

can substitute with vegetable stock

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Nutmeg

freshly grated

tbsp

Chives

finely chopped

Vegetables

piece

Banana Shallots

roughly chopped

125

Jersey Royal Potatoes

washed, scrubbed and thinly sliced

225

Watercress

roughly chopped

400

Jersey Royal Potatoes

washed, for crushing

piece

Watercress

sprigs to garnish

Method

Heat a pan and fry butter and shallots for 3 minutes until softened.

Add 125g potatoes and 450ml stock and simmer for 9 minutes until tender.

Add 225g watercress and simmer for 2 minutes before cooling slightly.

Blend the soup in a food processor until smooth.

Return soup to the pan and stir in 150ml cream, salt, pepper, and nutmeg.

Boil 400g potatoes in water for 10 minutes until tender and drain.

Add 75g butter and chives to the boiled potatoes and crush with a fork.

Whisk 110ml cream with lemon juice and seasoning to soft peaks.

Serve soup around a spoonful of potatoes topped with cream and watercress.